Place biscuits and nuts into a food processor. Process to fine crumbs. Transfer to a bowl. Add butter and egg. Stir until well combined. Using your fingertips, press mixture over base and sides of prepared flan pan. Bake for 10 minutes. Set aside to cool.

Step 3

Make mousse Place chocolate into a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 5 minutes or until melted. Remove from heat. Add egg yolks and coffee powder. Mix well. Set aside for 5 minutes to cool slightly. Fold through cream.

Step 4

Using an electric mixer, beat eggwhites to soft peaks. Add sugar, 1 tablespoon at a time, continuing to beat until meringue is thick and glossy. Fold into chocolate mixture. Spoon mousse into tart case. Smooth surface. Refrigerate for 4 hours or until set. Dust with cocoa powder just before serving.

Ratings & Comments

Ratings & Comments

Absolutely love the taste but adding the egg to the chocolate mixture makes it lumpy and hard to fold through the cream.

3Jordibean added this comment at
04:42pm Mon 21st April, 2014

That mousse is spectacular, overall not my thing but… MOUSSE!!!

4mccre rated this recipe at
08:36am Tue 17th September, 2013

4.54bubble4bee added this comment at
09:52pm Wed 5th June, 2013

It was delicious. I did cut a bit on the sugar and I think for the base you can use any biscuit you want (except salty ones obviously). It is very easy to make and it's definitely a dessert you would want to serve for a special dinner or gathering. Thank you for this wonderful recipe!

4.5awu17 added this comment at
12:16pm Fri 29th June, 2012

Really yummy! My friends keep asking me to make it again for them. I'm going to make it again today and try using a pastry base for the tart instead because I will be short on time. The only problem I had was that the instant coffee didn't quite dissolve in the melted chocolate so I was left with bits of coffee granules in the mousse so I will dissolve them in some hot water before adding to the chocolate mix. Otherwise, good last minute recipe for desserts

5SD-licious added this comment at
01:45pm Mon 7th May, 2012

This is really delicious and never fails to impress. If you're a mocha fan, you'll love this. But it's really rich!! I sometimes replace the pecans with hazlenuts and this works just fine.

4NickiPep added this comment at
10:42pm Wed 28th September, 2011

This was great! I didn't have pecans and used a different biscuit for the base but it was lovely. Had the same problem as someone else below where the cocolate went hard when I added the egg and coffee but almost back to normal when I put the cream in. Was more fudgy than mousy but that could be because I used a hand held stab blender to do my egg whites. Will definately make this again!!

4hannak added this comment at
12:37pm Wed 11th May, 2011

DELICIOUS! I'm not a fan of coffee in desserts, so i left the coffee out and just made a chocolate mousse tart. It only lasted 2 days!

4sarah-k added this comment at
11:41am Wed 29th December, 2010

Very yummy ;)

4.5hgriff rated this recipe at
08:15pm Sat 16th October, 2010

4yenda added this comment at
09:11pm Sun 3rd October, 2010

the flavour of the mousse and base was amazing. i had a problem with the mousse though. when i added the eggs and coffee the mixture hardened and it was difficult to fold into the cream. not sure if that was supposed to happen or if i mucked it up.
still tasted fantastic and will try again!

5SUESASSA added this comment at
12:39pm Thu 22nd October, 2009

Delicious quick & easy recipe. I also used Chocolate Ripple biscuits for the base & halved the butter.

5cookingfrenzy added this comment at
08:54pm Sat 12th September, 2009

Accurate recipe. Great taste. Very rich so small serves. I used choc ripple biscuits instead so reduced the amount of butter to half of what is suggested. Definitely a recipe worth keeping.

5tasti added this comment at
09:27am Thu 27th November, 2008

I made 2 of these for my husbands birthday. MASSIVE hit and great because i could make it the day before. Very, very rich cut into thin slices.

5scemnat added this comment at
03:33pm Fri 19th October, 2007

Everybody absolutely loved this, however best eaten in small portions as very rich. Will make this one again especially if entertaining as it looks very impressive.

4.5witney-taylor added this comment at
05:00pm Sun 14th October, 2007

Don't know what I did wrong but my biscuit crumb mix did not stay up the sides of the tin, but dropped to the base in the brief time it was in the oven. Could be using different biscuits as we don't get Scallywags in my part of NZ at least. Having said that this was definately a big hit with my family of boys, despite being very rich. Went really well with fresh strawberries! Would definately make again!

Questions

Questions

Question: Why does the chocolate mixture go hard after adding the egg. It is very hard to fold through the cream. Is the egg necessary?

admin replied at
05:32pm Tue 19th August, 2014

Hello GMcLean, It sounds like the chocolate mixture is too hot, so once you add the egg, the egg is setting. The chocolate should be just melted and if you feel like it is too hot, let it cool for 10 minutes before adding the egg. Regards, admin